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The recipe calls for 1 pound of skinless, boneless chicken breasts or thighs.
o Eight cups of chicken broth is needed.
- two cups of water.
- o Two medium carrots that have been peeled and sliced.
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- o 2 cut stalks of celery.
- o Cube one medium onion.
- o Mince three cloves of garlic.
- outflow leaf;
- 1 teaspoon. Thiméro de Provence, dried.
- o Dried parsley, 1 teaspoon.
- add pepper and salt to taste.
- for two cups of egg noodles.
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